海角大神

Sm酶rrebr酶d is the Danish tradition of open-face sandwiches. A dark dense bread, usually a type of rye, is toasted and topped with smoked or pickled fish and other vegetables. In this version, the smoked trout is the star and so it is essential to purchase high-quality fish.

I picked up a whole fish and carefully de-boned all of the flesh before assembling the sm酶rrebr酶d. If you have any extra pickled red onions, store them in their pickling liquid in the refrigerator and consume within a week. They are great toppings for hamburgers and can be used to liven up a grilled cheese sandwich.

"The Trout"聽was painted during a period of time Gustave Courbet spent in the 贵谤补苍肠丑别-颁辞尘迟茅 region. The painting is one of several created after he served time in prison due to his participation in the 1871 Commune. Like Manet鈥檚 earlier painting聽, Courbet鈥檚 trout is dramatically depicted mid-flop.

"The Trout"聽appears to be freshly caught, gasping for breath on a riverbank and the canvas is worked with heavy and rough brushstrokes. The application of paint paired with the helplessness of the subject could suggest the frustration the Artist was experiencing at the time with the judiciary system.

Smoked trout sm酶rrebr酶d

Adapted from聽
Yield: 12 servings

1/2 red onion, sliced thinly

1/4 red wine vinegar

1 tablespoon granulated sugar

1/2 teaspoon salt

12 slices pumpernickel bread, toasted and quartered

1 teaspoon lemon zest

freshly ground black pepper

1/2 cup cr猫me fra卯che

250 grams [about 1/2 lb.] smoked trout

Dill

In a small bowl, combine the red onion with the vinegar, sugar, salt, and 1/4 cup hot water. Let sit for 30 minutes

In聽another bowl, combine the lemon zest, black pepper, and cr猫me fra卯che. Spoon the mixture on the toasted pumpernickel bread. Add a few grams of fish and top with pickled onions.

Garnish聽with a bit of dill and serve.